There is something truly magical about the combination of deep, dark chocolate and the bright, tart sweetness of fresh strawberries. When you add the sophisticated, earthy notes of Kahlua and espresso to the mix, you aren’t just making a dessert; you’re creating an experience. This Chocolate Strawberry Kahlua Cake is the crown jewel of my baking repertoire, designed for those moments when a standard box mix just won’t do.
Whether you are celebrating a milestone or simply want to treat your family to something spectacular, this multi-layered beauty delivers on every front: texture, flavor, and “wow” factor.
Why I Love This Recipe
This isn’t your average chocolate cake. The addition of Kahlua and espresso powder doesn’t make the cake taste like coffee; instead, it acts as a flavor megaphone, amplifying the cocoa to its richest potential. The strawberry buttercream is made with real, finely diced fruit, providing a natural pink hue and an authentic berry flavor that pairs perfectly with the silky chocolate ganache drip. It’s sophisticated enough for a dinner party but comforting enough for a Sunday afternoon.
Ingredients You’ll Need
For the Chocolate Cake
- 3 cups flour: All-purpose works best for structure.
- 3 cups sugar: To balance the deep cocoa.
- 1½ cups special dark cocoa powder: For that intense, midnight color.
- ½ cup unsweetened cocoa powder: For a classic chocolate profile.
- 1 tbsp baking powder & 1½ tsp baking soda: Our leavening power.
- 1½ tsp kosher salt: To sharpen the flavors.
- 4 large eggs: Room temperature for better emulsification.
- ½ cup sour cream: The secret to a moist, tender crumb.
- 1 cup buttermilk: Adds a subtle tang and keeps the cake soft.
- 1 cup warm water + ½ tsp espresso powder: To bloom the cocoa.
- ½ cup Kahlua: For depth and a hint of coffee liqueur.
- ½ cup canola oil: Provides a long-lasting moist texture.
- 1 tbsp vanilla extract: Always use high-quality extract.
For the Strawberry Buttercream
- 2 cups unsalted butter: Softened to room temperature.
- 6 cups powdered sugar: Sifted to avoid lumps.
- 4 tsp vanilla extract.
- ½ cup strawberries: Very finely diced and patted dry with paper towels.
- 5–7 tbsp heavy whipping cream: Adjust for your desired consistency.
For the Chocolate Ganache & Garnish
- 1 cup semi-sweet chocolate chips.
- ½ cup heavy whipping cream.
- Fresh strawberries: For the beautiful crowning touch.
Swaps and Notes
- The Coffee Element: If you prefer to keep it alcohol-free, you can swap the Kahlua for an equal amount of extra buttermilk or even a strong decaf coffee.
- The Cocoa: If you can’t find “Special Dark,” using 2 cups of regular unsweetened cocoa powder works fine, though the cake will be lighter in color.
- The Berries: Ensure your strawberries are finely minced. If the pieces are too large, they can make the frosting difficult to pipe or cause the layers to slide.
Step-by-Step Instructions
1. Prep the Pans and Oven
Preheat your oven to 350°F (175°C). Properly grease three 9-inch cake pans with non-stick spray or butter and a dusting of cocoa powder.
2. Mix the Dry Base
In a large bowl, whisk together the flour, sugar, both types of cocoa powder, baking powder, baking soda, and salt. Ensure there are no large clumps of cocoa.
3. Combine Wet Ingredients
In a separate bowl, whisk the eggs, sour cream, buttermilk, oil, and vanilla. Stir the espresso powder into the warm water, then add that along with the Kahlua to the wet mixture.
4. The Batter
Gradually pour the wet ingredients into the dry ingredients. Mix just until combined. Do not overmix, or the cake will become tough.
5. Bake and Cool
Divide the batter evenly between the three pans. Bake for 25–35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with just a few moist crumbs. Let the cakes cool in the pans for 20 minutes before transferring them to a wire rack to cool completely.
6. Whip the Strawberry Buttercream
Beat the softened butter until it is pale and fluffy (about 3–5 minutes). Slowly add the powdered sugar, vanilla, and heavy cream. Once smooth, fold in the patted-dry strawberries. Increase the speed and beat for another 2 minutes until airy.
7. Assembly
Place the first layer on a cake stand. Spread a generous layer of buttercream. Repeat with the second and third layers. Frost the top and sides smoothly. Pro tip: Chill the cake for 30 minutes before adding the ganache.
8. The Ganache Drip
Heat the heavy cream until steaming, then pour over the chocolate chips. Let it sit for one minute before whisking into a glossy sauce. Once cooled slightly but still pourable, use a spoon or squeeze bottle to create drips down the side of the cake. Top with remaining frosting swirls and fresh strawberries.
Tips for Success
- Blot Those Berries: Strawberries hold a lot of water. After dicing, press them firmly between paper towels to prevent your buttercream from becoming “soupy.”
- Chill Your Layers: If you have time, wrap the cooled cake layers in plastic wrap and freeze them for 30 minutes before frosting. It makes them much easier to handle and prevents crumbs from getting into your icing.
- Ganache Temperature: If the ganache is too hot, it will melt your frosting. It should feel barely warm to the touch before you start the “drip” process.
Serving Suggestions and Pairings
This cake is quite rich, so it pairs beautifully with a glass of cold milk or a refreshing blueberry lemonade to cut through the sweetness. If you are serving this at a party, it looks stunning alongside other finger foods like chocolate Oreo heartsfor a complete dessert spread.
Nutritional Information (Per Serving)
Note: Based on 16 servings.
- Calories: 645 kcal
- Total Fat: 32g
- Carbohydrates: 88g
- Protein: 6g
- Sugar: 62g
Storage and Leftover Tips
Keep this cake in an airtight container or a cake dome. Because of the fresh strawberries in the frosting, it is best stored in the refrigerator for up to 4 days. If you have leftovers, they taste incredible when allowed to sit at room temperature for 15 minutes before eating.
More Recipes You Will Love
If you enjoyed this chocolatey project, you have to try these other fan favorites:
- Hot Chocolate Cookie Cups – The perfect winter companion.
- Chocolate Chip Banana Bread – For a more casual chocolate fix.
- Rainbow Sprinkle Cookies – A hit with the kids while you’re baking the “adult” cake!
Final Thoughts
Baking a layer cake like this is an act of love. It takes time, but the reward of that first slice is worth every second. I’d love to hear how yours turned out! Did you add extra Kahlua or maybe some dark chocolate shavings?
Drop a comment below and let me know! Don’t forget to follow Chefmaniac on social media for more recipes that make life delicious.
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